Notes: To thicken this filling, use a basic ratio of 1 tablespoon
of flour for every 2 cups of apricots. Peaches and plums may be
juicier; for very juicy fruit, increase flour to up to 1 tablespoon
per cup of fruit.
3 pounds firm-ripe apricots, peaches, or plums
About 1/2 cup sugar
About 1/4 cup all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon or mace
1/4 teaspoon salt
1. Cut each of the apricots lengthwise into quarters (sixths if
they're very large), discarding pits. (If using peaches, peel them
and cut into thin wedges. If using plums, cut fruit into 1/2-inch
slices.) You should have about 8 cups fruit total.
2. In a large bowl, gently mix fruit, 1/2 cup sugar, 1/4 cup flour
(see notes), lemon juice, cinnamon, and salt. Taste fruit and add
more sugar if desired (up to 3/4 cup total).
3. Line a 9-inch pie pan with a 20-inch-long sheet of foil (there
should be about 5 inches of overhang on each side of the pan). Line
the foil with a 20-inch-long piece of plastic wrap. Pour fruit into
plastic wrap; pull edges together and fold over to seal, then repeat
to seal foil over plastic. Freeze up to 3 months, removing from
pie pan, if desired, after filling is hard, in about 8 hours.
From freezer to oven
To bake the pie, unwrap frozen filling and place in a 9-inch pie
pan lined with an unbaked crust; cover with top crust, crimp edges
to seal, and cut small slits in top to vent. Place on a foil-lined
baking sheet. Bake pie in a 375° regular or convection oven
until crust is browned and filling is bubbling in the center, 1
1/4 to 1 1/2 hours. (If crust gets too brown before filling is bubbling,
cover edges loosely with foil.)
If baking a fresh pie, after mixing filling in step 2, pour directly
into unbaked pastry, cover, crimp, and slit. Bake for about 1 hour.
Nutrition analysis per serving of double-crust apricot pie.
NUTRITION PER SERVING
CALORIES 296(33% from fat); FAT 11g (sat 4.6g); PROTEIN 2.1g; CHOLESTEROL
7.7mg; SODIUM 213mg; FIBER 1.8g; CARBOHYDRATE 47g